Grilled Fajitas

Submitted by Steve Betchkal

1/2 cup orange juice

1/2 cup oil

1/4 cup red wine vinegar

1/4 cup lime juice

1 or 2 garlic cloves, minced

1/2 tsp ground pepper

1/2 tsp chili powder

1 tsp cumin

4 chicken breasts or 2 lbs sirloin cut into strips or shrimp

1 or 2 onions, sliced

2 or 3 green, red, orange, or yellow bell peppers, sliced into rings

*Optional: quartered hot peppers (banana, jalapeno, or other), if

desired

Combine orange juice, oil, vinegar, lime juice, garlic, pepper, chili powder and cumin. Add chicken or beef and marinate for at least 24 hours.

At time of cooking: Put veggies in bowl, drizzle with oil, mix veggies

until coated.

Place marinated meat on hot grill. Sear meat for a few minutes. Add

veggies to grill. Turn as required.

*Optional: Place peppers and meat on very hot sizzle platter just before serving.

Serve with guacamole, picante or salsa, grated cheese, and/or sour

cream. Wrap in flour tortillas.

Enjoy!

Fish Grilling Tips!

The first rule we’ve found is to not think about it that much. Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is flavorful and juicy. The second rule about grilling fish is to make sure it doesn’t stick. Whether you oil the cooking surface or brush the fish with a little oil, make sure that you have a non-stick surface to work with.

Apart from that, fish is easy and fast. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Pick up a couple of fillets and a lemon or two and light up the grill as soon as you get home. Fish is also great for dinner parties when you never know exactly when people will arrive. Before dinner you can get the fish soaking in a marinade or seasoned up and light up the grill a few minutes before everyone wants to eat.

The hardest part of grilling fish is knowing when it’s done. This is generally the hardest part of grilling, but don’t worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it’s not done. Don’t ever serve undercooked fish. Not only is it not safe, but also you might turn someone off fish for life. To make this easy, always start out with a steak or fillet that is evenly cut. If one part is much thicker than another it will be hard getting the thick part cooked before the thin part dries out. If you have a fillet that is uneven consider cutting it in two. Put the thick half on first and when it’s about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning any.

Generally you buy fish either whole or in fillets or steaks. Fillets will give you the most trouble because they tend to fall apart a little easier. This takes us back to the two rules. With an oiled surface put the fish on the grill and leave it until you are ready to flip. Flip gently and leave it there until it is ready to leave the grill. With fillets you can tell it is ready to flip because the edges are flaky and opaque. Steaks and whole fish hold together better but take longer to grill. If you are grilling whole fish stuff it with something like lemon slices. This not only adds to the flavor but also creates a space between the sides to let the heat get in.

The type of fish you use also makes a difference. The firmer fish such as salmon, tuna or swordfish hold together better. If you use a softer or flakier fish you may need to cook it in a basket, or in foil.

Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on while you grill to add flavor and keep the fish moist. But remember that butter will burn so be careful with it.

~Salmon Fillets or steaks~

Hahn’s savory salmon seasoning

This was a fast and easy way to cook fish. Set grill up for direct cooking, temperature 350-400 degrees. Place fish on oiled grill skin side down if it has skin on it, sprinkle with Hahn’s Savory Salmon Seasoning, close lid and grill for 5 minutes. Turn and cook for 4 minutes longer. Check fish for doneness. This is for fish portions ¾ inch thick. Adjust times for grill temperature and thickness of fish.

Serve & Enjoy!

Summer Vegetables

Zucchini

Summer Squash

Carrots

Red Peppers

Pea Pods

Hahn’s Asian Pear Rub

Olive Oil

            Slice vegetables. Put in aluminum foil. Coat with olive oil; sprinkle Hahn’s Asian Pear Rub on them. Cover and put on grill- indirect heat. They only need to cook a short time, 10 to 15 minutes, depending on how you like your vegetables. The longer you cook them the softer they will get. Enjoy!

Spicy Grilled Chicken

This chicken is grilled after being marinated in a spicy marinade. Use one of the Hahn’s Market chipotle sauces. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade.

Ingredients:

1 whole chicken- 3 to 4 lb

Hahn’s Market Chipotle Sauce- Orange, Peach or Raspberry

Hahn’s Hell’s Kitchen Habanero Hot Sauce to increase heat

Remove giblets from the cavity. Rinse chicken inside and out and pat dry with paper towels. Put chicken into a large zip lock bag. Pour chipotle sauce over chicken and add hot sauce to taste. Shake bag and put on plate in fridge. Let it sit for 3 hours. Cook chicken with an indirect cooking method on medium heat. Take chicken out and put on the grill. Discard extra marinade. Cook until internal temperature reaches 180 degrees.

Delicious!

           Hahn’s Market is proud to announce that the

Volume One Readers Poll is out…

And we are in the running for the best grocery store!

We would like to thank all of you for your patronage!

Vote Now!

KABOB’S ON THE GRILL

When you make kabob’s use a good cut of meat!

Beef   (Tenderloin is the best cut to use)

Chicken   (Boneless breast meat or boneless thigh meat)

Pork  (I would use the tenderloin)

Fish  (I would use a firmer fish such as Halibut, Tuna, or Swordfish)

Vegetables                                    Fruit

Sweet Onions                               Apples

Colored Peppers                          Pears

Tomatoes                                     Pineapple

Corn                                             Melons

Mushrooms                                  Kiwi

Potatoes                                       mango

Squash

Sweet potato

The fruits will taste really good with the chicken or pork.

When you cut the meat and veg. make them large pieces, smaller ones will turn to mush and the flavor will be very dull.  I put about 4 pieces of meat on each and cut them about 1 1/2 to 2 oz. each. Skewer them with the vegetables and fruit between the meat until the skewer is full.

I would not marinate the kabobs; instead I would brush it on and baste them while they are cooking.

On Chicken use the Hahn’s Orange Chipotle marinade

On the seafood a fruit sauce such as the Hahn’s peach grilling sauce

On the beef a sauce such as the Hahn’s Sweet Bourbon Glaze

Cook over medium heat about 10 minutes a side!

Enjoy!!!

Grilled Pears

Ingredients:

2 Ripe Pears

1 Tbs. Brown Sugar

1 Tbs. Butter

Chopped Walnuts or Pecans

Slice pear in half. Scoop out core. One side put butter; and one side put brown sugar.

Pack the rest of space with chopped nuts.

Place fruit back together, wrap in foil, and place it on a hot grill.

Cook about 15 minutes, turn pear on side, and keep turning it until soft.

Delicious!

Garlic Grilled Beef Tenderloin w/herbs

Ingredients:

1   4 ½ # trimmed beef tenderloin

1/3 cup extra virgin olive oil

6 garlic cloves, thinly sliced

1 ½ Tablespoons coarsely cracked black pepper

1    Tablespoon chopped thyme

2    Teaspoons chopped marjoram

2     Teaspoons chopped rosemary

2    Teaspoons kosher salt

Directions:

 Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2-4 hours. Bring to room temperature before grilling.

Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare. Transfer to a carving board and let rest for 10 minutes. Slice the roast ½ inch thick and serve.